----- Original Message ----- 
From: "helen" <[EMAIL PROTECTED]>
To: "cooking-in-the-dark" <[EMAIL PROTECTED]>
Sent: Friday, June 22, 2007 7:15 AM
Subject: C n D: Bacon-Stuffed Shell Salad


> Bacon-Stuffed Shell Salad
>
> 12 ounces sliced Canadian-style bacon
> 1 cup shredded zucchini
> 1/2 cup finely chopped red bell pepper
> 2 tablespoons freshly grated Parmesan cheese
> 3 tablespoons vegetable oil
> 3 tablespoons red wine vinegar
> 1 garlic clove, minced
> 1/2 teaspoon Italian seasoning
> 1/2 teaspoon granulated sugar
> 1/4 teaspoon salt
> 1/8 teaspoon pepper
> 16 packaged conchiglioni (jumbo shells)
> Romaine leaves
>
> 1. Cut Canadian bacon into thin strips. In a
> large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set
> aside.
> 2. For dressing, combine oil, vinegar, garlic, Italian seasoning, sugar,
> salt and pepper. Pour dressing over bacon mixture; toss gently to mix. 
> Cover
> and
> chill 30 minutes.
> 3. Cook conchiglioni according to package directions. Drain and rinse with
> cold water. Spoon about 1/4 cup of the bacon mixture into each 
> conchiglioni.
> Place the shells, filled side up, in a baking dish. Cover and chill 2 to 4
> hours.
> 4. To serve, arrange romaine among salad plates. Place 2 shells atop each.
>
> Serves 8.
>
> Nutrition Facts
> Calories 160 calories
> Protein 11 grams
> Fat 9 grams
> Sodium 700 milligrams
> Cholesterol 20 milligrams
> Saturated Fat 2 grams
> Carbohydrates 8 grams
> Fiber 0 grams
>
>
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